Cook Along: Bouillabaisse — The Culinary Codex

Cook Along: Bouillabaisse

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1kg mixed firm fish (monkfish, sea bass, red mullet), cut into large pieces
500g shellfish (mussels, prawns, crab)
2 large onions, chopped
4 tomatoes, chopped
1 fennel bulb, sliced
4 cloves garlic, crushed
1 strip orange peel
Large pinch saffron threads
200ml dry white wine
2 tablespoons tomato paste
100ml extra virgin olive oil
Bouquet garni (thyme, bay leaf, parsley)
Salt, pepper, and cayenne to taste
Crusty bread for croutons
Rouille (garlic-saffron mayonnaise) for serving

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